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Italian-Style Grilled Eggplant
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- #61995
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/3 cup extra-virgin olive oil
2 globe eggplants
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh flat-leaf parsley, minced
1 teaspoon fresh thyme
2 tablespoons balsamic vinegar
1 clove minced garlic
directions
Build a hot fire in a grill or preheat a gas grill to 400 degrees F. Rub the grill grate with 1 teaspoon of the olive oil.
Cut the eggplants lengthwise into slices 1/2-inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes.
Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside.
Put the remaining olive oil in a shallow baking dish and add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more.
Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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